Today I am diverting from posting a “honey” recipe to share my overnight Blueberry-Pecan French Toast recipe. Blueberries are abundant this time of year and what better way to use them than in an easy crowd pleasing breakfast dish?
What you need to know about this recipe is; the proportions are perfect for a crowd, it’s thrown together one day, refrigerated overnight and baked the next morning, it’s quick to toss together and it is delicious. Fresh picked, plump blueberries bursting with juiciness and crunchy pecans layered with sweet King’s Hawaiian bread.
Kings Hawaiian Blueberry-Pecan French Toast
12 ounces sliced King’s Hawaiian Loaf
5 eggs, beaten
1 1/4 cup each milk & light cream
2/3 cup packed brown sugar
1/2 teaspoon vanilla bean powder
1/2 teaspoon ground nutmeg
2 cups fresh blueberries
1 cup coarsely chopped pecans
1/4 cup packed brown sugar
1/4 cup butter, melted
Butter a 3-quart rectangular baking dish. Place bread slices in the dish, overlapping.
In a large bowl whisk together eggs, milk, cream, 2/3 cup brown sugar, vanilla powder and nutmeg. Slowly pour mixture over brad. Press lightly with the back of a wooden spoon to moisten bread evenly. Cover and chill for 8-24 hours.
Preheat oven to 350*F. Sprinkle the blueberries and pecans over the bread mixture. In a small bowl stir together the melted butter and the 1/4 cup brown sugar. Drizzle mixture over the top.
Bake uncovered for 35-40 minutes. Let rest for about 10 minutes before slicing and serving. Sprinkle with powdered sugar. (If using syrup use pure Maple syrup.)
“This post is part of my entry in to the KING’S HAWAIIAN® Go PupuleTM Recipe Sweepstakes. For details on how you too can enter for a chance to win the sweepstakes prize by entering the KING’S HAWAIIAN® Go PupuleTM Recipe Sweepstakes, go here: http://www.kingshawaiian.com/GoPupuleRecipe.”